TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | IG407 |
| Name | Oil Processing Technology |
| Term | 2018-2019 Academic Year |
| Semester | 7. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | İngilizce |
| Level | Belirsiz |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. TÜRKAN KEÇELİ MUTLU |
| Course Instructor |
Prof. Dr. TÜRKAN KEÇELİ MUTLU
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Recognizes general principles of crude oil production, refining period and oil modification techniques as well as oil quality criteria. Follow new emerging Technologies in oil processing and solves the possible problems during processing oils and fats.
Course Content
Oil bearing materials, Handling storage and pretreatments, ProductionProduction of fats and oils, Crude Oil Production, Refining of Crude Oil, Modification of Oils and Fats, Hydrogenation, Interesterfication, Fractionation, Fat Cyrstallization, Structured Fats, Fat Substitutes, Analytical Tests used for the charecterization of oils
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Recognizes oil bearing materials including fruit and seeds |
| LO02 | Understanding of oil refining and fat modification techniques |
| LO03 | Recognizes the necessity of quality control and quality assurance of oil production |
| LO04 | Recognizes of oil industry at a national basis |
| LO05 | Traces the technological advances in oil technology and solves the possible problems |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Has knowledge in the fields of basic science, engineering and food science and technology | |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | |
| PLO10 | - | Complies with teamwork | |
| PLO11 | - | Analytically and critically evaluates the learned information. | |
| PLO12 | - | Knows the necessity of lifelong learning. | |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | |
| PLO15 | - | Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development | |
| PLO16 | - | is respectful of professional ethics | |
| PLO17 | - | Has ability to plan, implement and develop a food process | |
| PLO18 | - | Knows the legislation and management systems related to foods |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Lipids, oils and fats | releated course and books | |
| 2 | Oil-Bearing Materials | Rewieving references | |
| 3 | Handling, Storage and Pretreatments of Oil-Bearing Materials | Rewieving references | |
| 4 | Production of fats and oils | Rewieving references | |
| 5 | Crude Oil Production Crude Oil Production and Olive oil production technology | Rewieving references | |
| 6 | Refining of Crude Oil | Rewieving references | |
| 7 | Modification of Oils | Rewieving references | |
| 8 | Mid-Term Exam | Exam | |
| 9 | Oil modification techniques (Hydrogenization) | Rewieving references | |
| 10 | Oil modification techniques ( interesterification) | Rewieving references | |
| 11 | Oil modification techniques (fractionation) | Rewieving references | |
| 12 | Oil modification techniques (Fat Cyrstallization, margarine production technology) | Rewieving references | |
| 13 | Structured Fats and Fat substitutes | Rewieving references | |
| 14 | Oil ındsutry in Turkey | Rewieving references | |
| 15 | New advances in Oil processing Technology | Rewieving references | |
| 16 | Term Exams | Exam | |
| 17 | Term Exams | Exam |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |